Puha and kumara soup
Photo by Tamara West
Anne likes to keep this soup in its rustic form but it can also be blended or do as we did and blend half, keep half whole, along with the pork pieces.
- Drown pork bones in cold water in a pot, add bay leaves and bring to boil. Turn down and simmer very gently for 2 hours. Add a little boiling water if necessary to keep bones just covered.
- In a large saucepan over a medium heat, add bacon and cook for one minute. Add leek and sauté gently until soft. Add kumara and cover with 1 litre of pork stock from the pot the bones are cooking in. Bring to the boil then simmer until kumara is almost done.
- Add puha to the soup. (Remove any flowers, stalks and tarnished leaves. Thoroughly wash, and chop into small pieces).
- Keep simmering very slowly until ready to serve, anytime after puha has blended well into the soup and wilted, actually the longer the better. Add extra stock if necessary.
- Add any pork meat strewn from the bones for extra flavour if you wish.
- Serve in warm bowls with crusty bread. Season to taste with flaky salt and cracked pepper, sprinkle with parsley and drizzle with the extra virgin olive oil.
TIP: Use pork hocks if you prefer and watercress, which is more readily available in the shops than puha.